Roasted New Potatoes With Spring Herbs
Show off spring's harvest of new potatoes with bright flavors. These young potatoes have tender skins, so roast them unpeeled. A lemon and herb-infused olive oil drizzle brings a surprisingly light citrus note to this dish. Serve the potatoes on a bed of spring salad greens for additional herbaceous flavor.
1/2 cup plus 2 tablespoons extra virgin olive oil
3 lbs. new potatoes, unpeeled and halved
2 tablespoons lemon juice
zest of 1 lemon
2 garlic cloves, minced
fine grain sea salt
freshly ground pepper
4 cups spring mix salad greens, washed and dried
2 tablespoons chopped fresh tarragon
2 tablespoons chopped spring onion (green tops only)
Yield: 8-10 servings
Preheat the oven to 425°F.
Place the halved potatoes on a large baking sheet. Add 2 tablespoons olive oil, garlic and lemon juice; toss together (Image 1). Sprinkle them with salt and pepper (Image 2). Bake the potatoes for 25-30 minutes, or until they are golden brown and crisp around the edges. Let cool for 5 minutes on the pan.
Place the spring greens on a large platter. Place the potatoes on top of the greens.
For the dressing, combine 1/2 cup olive oil, the lemon zest, chopped tarragon and spring onions (Image 1). Add a pinch of salt and freshly ground pepper. Mix well. Drizzle the mixture over the potatoes and salad greens just before serving (Image 2).
Serve as a healthy, fresh side or hearty, vegetarian small meal. This versatile recipe is equally great served as a tasty side to quiche or frittata at brunch or as an accompaniment to fish, chicken or beef at either a casual or formal dinner party.